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Colour and lipid stability of beef from grazing or concentrate-fed cattle with and without supplemental alpha-tocopheryl acetate stored in a high oxygen atmosphere when intact or minced

  • P.G. Dunne (a1), G. Colarusso (a2), A. Anastasio (a2), F.J. Monahan (a3) and A.P. Moloney (a1)...

Extract

Supranutritional supplementation of cattle with vitamin E has improved the colour and lipid stability of beef. Grass-fed cattle have muscle vitamin E concentrations which are 2 to 3 times greater than unsupplemented concentrate-fed cattle (Lanari et al., 2002) but also have higher concentrations of the highly oxidisable long chain n-3 polyunsaturated fatty acids (Nuernberg et al., 2005). The objective was to compare the oxidative stability of grass-with concentrate-fed beef, both minced and intact, and to determine if supplemental vitamin E can increase the oxidative stability of such beef in high oxygen packaging.

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Lanari, M.C., Brewster, M., Yang, A. and Tume, R.K. 2002. Journal of Food Science. 67, 2467–2473.
Nuernberg, K., Dannenberger, D., Nuernberg, G., Ender, K., Voigt, J., Scollan, N.D., Wood, J.D., Nute, G.R. and Richardson, R.I. 2005. Livestock Production Science. 94, 137–147.

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